• Note: The recipe calls for 4 eggs that will need to be separated (2 egg yolks will go to make the dough, 2 egg yolks will go inside of the farmers cheese filling, and the 4 egg whites will make the meringue)
• Preheat oven to 350F.

To make the crust:

• Mix flour, salt, sugar, baking powder together.
• Add cubed cold butter and work it into the flour mixture with your fingers. You should have a sandy mixture. (Note: you can use a food processor and pulse a few times to obtain the same texture)
• Add egg yolks, sour cream, and vanilla and incorporate them into the dough. It will still be a little bit crumbly.
• In a 9x13 baking pan, spread the dough equally with your fingers and press it down.
• Bake at 350F for 20 minutes, then remove from the oven. The crust is only half baked at this point.

Make the filling:

• Mix all the ingredients for the farmer's cheese filling, then spread the mixture over the crust.

Make the meringue:

• Beat the four egg whites until stiff and add the sugar. Do not overmix. You still need to taste the crunchiness of the sugar in your meringue.

Bake:

• Spread the egg whites over the other farmer cheese layer and bake the cake at 350F for another 20 minutes.
• The meringue has to be golden brown, and the cake has to pass the toothpick test inside.
• Let it cool and serve it cut in squares with a cup of Turkish coffee.